Fermentation process foods with low-



Unite Verna R. Rohrkaste, Edwardsville, 111.

No Drawing. Application October 17, 1955 Serial No. 541,065

1 Claim. (Cl. 99-156) This invention relates in general to fermentationprocess foods and more particularly, to vegetables and fruits having alow-sodium content for dietetic purposes, and a certain new and usefulmethod for preparing same.

In recent years there has been constantly increasing research in thefield of dietetics for individuals suffering from high blood pressure orhypertension, and from certain cardiac conditions. This research hasdefinitely demonstrated the desirability that individuals so afliictedbe restricted to a diet containing minimum quantities of sodium. Sincesodium is the common metallic element found in table salt, such dietshave been generically, albeit somewhat inaccurately, referred to as saltfree. This restriction against foods containing salt, has, perforce,materially reduced the variety of foods available for inclusion in suchdiets. Also, the inherent diminution of use of such flavoring agentsubstantially affects the palatability of the dietetic foods. Therefore,considerable investigative effort has been made to discover methods forpreparing foods which may be included in such diets, so as to providethe food individual with as wide and complete a range of choice aspossible.

Heretofore, various vegetables and fruits produced by fermentation, suchas sauerkraut, pickles, and the like, have been expressly excluded fromall such low-sodium diets, as such have historically been prepared bythe use of salt, and, have thus contained a relatively great amountthereof. In the current production of sauerkraut, the salting of theshredded cabbage is accomplished either while the cabbage is in curingvats or being conveyed thereto; with salt being customarily added in theratio of 1.5 to 2.5 lbs. per hundred lbs. of cabbage. The resultingbrine or salting solution, which will completely cover the cabbage atall times, has been considered to the present time as a requisite forproviding the proper control and environment for the ensuingfermentation process. Salt has been deemed necessary to inhibit thegrowth of certain micro-organisms productive of enzymes which mightinterfere with the orderly multistage fermentation process. Thefermentation is primarily lactic in character with the sugars in thecabbage being broken down, as with glucose, into lactic acid, aceticacid, alcohol, and carbon dioxide; with fructose additionally providingmannitol. Upon completion of fermentation, sauerkraut so produced hasbeen found to contain not less than 1.5% of acid expressed as lacticacid, but contains too high an amount of sodium for rendering theproduct acceptable as a dietetic food. It has been generally believedthat the brine has conduced to the texture of the product.

A similar situation is found in the production of pickles, since thecucumbers are subjected to a salt brine, within which occurs the lacticfermentation. The salt serves two primary purposes: (1) as a suppressantfor the proteolytic and pectolytic bacteria, thereby permitting certainof the lactic bacteria to grow; and (2) for withdrawing from thecucumbers water containing certain soluble tates Patent a 2 nutrients.It has been assumed that the salt conduces to the firmness and textureof the processed pickles. Since fermented pickles contain a relativelyhigh percentage of salt, such as El /2% to 4 /2% by weight in dillpickles, it will be understood that pickles have not been heretoforeconsidered proper in low-sodium diets.

Therefore, it is an object of the present invention to providefermentation process foods with a low-sodium content. Another object ofthe present invention is to provide a process for producing low-sodium,fermentation process foods without subjecting same to salting or saltbrine.

It is a further object of the present invention to provide a method forproducing low-sodium, fermentation process foods wherein sugar isutilized as the primary agent.

Another object of the present invention is to provide a method forproducing low-sodium, fermentation process foods, which is economical toperform, and which is readily amenable to commercial production.

It is an additional object of the present invention to provide a processfor producing low-sodium sauerkraut, pickles, and the like, which areexceedingly tasty and of excellent texture; and which have a lactic acidcontent comparable to such prepared by methods hereto: fore known.

With the above and other objects in view, my invention resides in thenovel compositions of matter and novel methods and processes presentlydescribed and pointed out in the claims. p

The present invention contemplates the production of various vegetablesand fruits by subjecting the base food to sugar solution and storingsame therein until completion of fermentation, whereby the sodiumcontent of the resultant food will be of sufficiently low order torender the same proper for salt free diets.

As exemplary of this invention is the production of a low-sodiumsauerkraut, wherein firm heads of mature cabbage are utilized, with theoutside leaves being removed, and the heads are then shredded finely.Batches of any convenient size for commercial production may be used,such as preferably 20 gallons or the like. However, for each quart ofshredded cabbage there is added 8-10 grams of sugar as dextrose ord-glucose, which is mixed thoroughly with the cabbage, and the mixtureis crushed to make its own juice. Thereafter 500 cc. of

water for each quart of cabbage is added to the mixture, WhlCll whendisposed in a proper container will be com pletely covered thereby. Themixture is transferred to a ster1l1zed crock, jar or other suitablecontainer which 1s securely covered to prevent aerial contamination, and

1 the container stored under temperature ranging from 64 F. to F., withthe lower part of the range being desirable. The sauerkraut will beavailable for consumption in a period of four to six weeks, aftercompletion of fermentation of the natural sugars in the cabbage. Suchsauerkraut may be pasteurized and packaged or canned in accordance withcurrent canning procedures. Sauerkraut is desirably packaged undervacuum conditions so as to prevent any undesirable bacterial actionsubsequent to fermentation.

During the storage, the multi-stage lactic fermentation process takesplace just as in the case of sauerkraut cured in brine. The precisetheory of the chemical and hacteriological activity occurring from theuse of the sugar solution is not known with scientific exactitude. Itseems quite logical, however, to theorize that the added sugar rapidlyferments and conduces to the relatively rapid fermentation of thenatural sugars present in the cabbage, so that undesirable bacteriawhich have heretofore been suppressed by the use of the salt brine areovergrown, and hence, effectively inhibited. Sauerkraut produced by thismethod has been quantitatively analyzed and found to contain acid aslactic acid in the amount of 1.54% and sodium in the amount of 133milligrams per hundred grams. 'Thus, such sauerkraut contains thatquantity of acid expressed'as lactic acid found in sauerkraut producedby heretofore known methods. The lactic acid present in sauerkrautserves to provide same with good keeping qualities and hence,

thesauerkraut produced by the present method is as 3 rich in thesequalities as sauerkraut produced by the use of brine. It must be notedthat the quantity of sodium in sauerkraut produced by the presentinvention is relatively infinitesimal, being less than the amountcustomarily found in the drinking water of large cities. In view of thislow-sodium content, sauerkraut produced by this method is consideredsalt free and thereby available for dietetic usage. Additionally, suchsauerkraut has a proven appetizing palatability, an excellent texture,and color, all of which are immediately comparable to sauerkrautproduced with the use of brine.

Another example of the present invention relates to pickles which havebeen up to the present prepared in brine. As has been well known, in thefermentation process for producing pickles, such as dill, and salt stockfrom which sweet, sour, and mixed pickles and relish are made, salt hasplayed a most conspicuous role. Serving to suppress the development ofcertain bacteria to allow desired lactobacilli, primarily L. plantarum,to ferment the sugars in the cucumbers with the production of lacticacid. Additionally, the salt withdraws from the cucumbers watercontaining certain soluble agents, such as proteins, carbohydrates, etc.However, pickles produced by this process will, expectedly, have arelatively high salt or sodium content, as in the case of genuine dillpickles, the sodium content may range ashigh as 5% by weight. Inpreparing salt stock pickles, the same have been customarily subjectedto either the low or high salt methods of brining with the resultantproducts having expectedly high salt content.

With the present invention, cucumbers to be processed into pickles bylactic fermentation are treated with a sugar solution, and hence, anon-saline climate is provided for the fermentation. The methodpracticed is readily amenable to economical batch operation forcommercial purposes. However, the fundamental method may best bedescribed in terms of a small batch operation. To produce a salt freebasic pickle, cucumbers are cleaned, graded and placed within' fivegallon jars, which are substantially filled with the cucumbers. The sameare then covered with a solution formed by dissolving approximately 375cc. or about 4060 grams of sugar in one gallon of water, with 500 cc. ofvinegar being added. The container is then covered or sealed and storedfor fermentation. At the end of the fermentation period, which isdetectable by the cessation of bubbles at the surface, the scumformation is removed or skimmed. Depending upon the size of the pickles,such will be available for consumption within a two to four week period.It will be recognized that the size of a pickle has a directrelationship to the fermentation period, as the larger pickles take alonger time to cure than the smaller ones.

Basic pickles made in accordance with the foregoing can be utilized forthe production of sweet pickles, relish,

and sour pickles in the manner that such have been heretofore producedfrom salt stock pickles. For example, in the preparation of salt freesweet pickles, the processed salt free basic pickle is placed in a quartjar and covered with a solution formed by dissolving approximately 20-25grams of sugar in 500 cc. of Water with 250 cc. of vinegar and a smallamount of the indicated flavoring agent being added. The same is thenbrought to a boil with the pickles being then covered and sealed. Toprepare sour pickles the treating composition is, expectedly, devoid ofsugar, being an equal mixture of water and vinegar.

Pickles produced in accordance with the present invention have beenfound to be most appetizing, to have excellent flavor, and very finetexture.

Quantitative analysis of a salt free basic pickle produced in accordancewith the present invention revealed a salt content of 44 milligrams perhundred grams. It will be recognized that this amount of salt isscarcely as great as that amount normally found in city drinking waterand is hence unobjectionable from a dietary standpoint, whereby suchpickles are available for low sodium diets.

The present invention may also be utilized in connection with greentomatoes, Hungarian peppers, and the like, which foods prepared therebyreveal a low salt content; in the case of tomatoes such being 27milligrams per hundred grams, and in the matter of Hungarian peppers of54 milligrams per hundred grams, whereby said foods are appropriate fordietary purposes.

Thus, in view of the above, it is seen that the present inventioncomprises a method for producing low-sodium, lactic fermentable fruitsand vegetables, which have heretofore not been considered available fordietetic purposes. As shown above, the procedures outlined by thepresent invention can be economically utilized in commercial productionso that the low-sodium vegetables and fruits can be made available on abroad scale retail level. The present method may also be practicedwithin the home, and since table sugar or dextrose is adequate theprocedure may be accomplished most economically. It should be understoodthat changes in the methods, compositions, percentages, and combinationsset forth may be made without departing from the nature and principle ofmy invention.

Having thus described my invention, what I claim and desire to secure byLetters Patent is:

The process for preparing a low-sodium content basic pickle of the typefrom which may be ultimately produced sweet, sour, and mixed pickles,comprising pro- 'viding a predetermined quantity of cucumbers, cleaningthe said cucumbers, then placing same in a coverable container, coveringsaid cucumbers in a sugar solution having a concentration of from about40 to 60 grams of sugar per gallon of water, adding approximately 500cc. of vinegar per gallon of water, then closing the container, and thenpermitting said cucumbers to remain covered by said solution untilcompletion of the fermentation of the sugar.

References Cited in the file of this patent UNITED STATES PATENTS FoodEngineering, November 1951, page 160. Everybodys Cook Book, Lord, pages461-463. The Low Sodium Cook Book, Payne and Callahan.

